360 Training Food Handlers Practice Exam 2026 – Your All-In-One Resource for Exam Success!

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What is the primary goal of cold food holding temperatures?

To enhance flavor

To prevent bacterial growth

The primary goal of cold food holding temperatures is to prevent bacterial growth. When food is stored at temperatures above 41°F (5°C), bacteria can multiply rapidly, which increases the risk of foodborne illness. Keeping food at safe cold temperatures inhibits the growth of pathogens that can cause foodborne diseases, ensuring that food remains safe for consumption.

By maintaining these low temperatures during storage, restaurants and food service establishments can effectively control the risk of contamination and spoilage. This is a crucial practice in food safety management, instead of emphasizing flavor enhancement, texture maintenance, or energy savings, which, while they may be beneficial, do not address the core issue of food safety.

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To maintain texture

To save energy

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